不同原料预处理工艺对豆瓣酱品质的影响

Effect of Different Pretreatment of Raw Material on the Quality of Bean Paste

为探究不同原料预处理工艺对复合菌株制发酵制备的豆瓣酱品质的差异,对四种不同原料预处理(生料、烫漂、常压蒸煮、高压蒸煮)工艺所制豆瓣酱的常规理化指标变化进行分析,并采用顶空固相微萃取(headspace solidphase microextraction,HS-SPME)结合气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术,分析鉴定不同预处理方式制备豆瓣酱中的挥发性物质。结果表明:不同原料预处理工艺制备的豆瓣酱在总酸、氨基酸态氮、氯化钠和还原糖上存在明显差异,其中经烫漂预处理豆瓣酱总酸含量为0.72 g/100 g,氯化钠含量为13.2 g/100 g,相比其他三种预处理工艺较高;氨基态氮含量以常压蒸煮含量最高,为0.82 g/100 g,比烫漂处理豆瓣酱高0.11 g/100 g;还原糖含量以生料处理豆瓣酱中含量最高,为5.72 g/100 g,烫漂处理豆瓣酱次之为3.38 g/100 g;HS-SPME-GC-MS共鉴定出62种挥发性成分,生料、烫漂、常压蒸煮、高压蒸煮预处理样品分别为22、23、19、27种,其中相同成分5种(1-辛烯-3-醇、芳樟醇、苯乙醛、2,5-二甲基吡嗪、2-乙基己醇),特征风味物质分别有3、4、2和3种,烫漂预处理相比其他三种预处理方式呈味物质以及特征风味物质种类较丰富。综合常规理化指标与挥发性成分分析发现,烫漂预处理发酵豆瓣酱的品质优于其他三种原料预处理方式。

In the study,in order to explore the effects of four different pretreatment methods on the quality of bean sauce,the conventional physical and chemical indicators of bean paste of four different pretreatment methods were analyzed,and the volatile compounds of bean paste by four different treatment methods were analyzed by headspace solid-phase microextraction(HS-SPME)coupled with GC/MS.The results indicated that the content of total acid,ammonia nitrogen,salt content and reduce sugar in bean paste were significantly different.Among them,the total acid content of scalding and bleaching soybean paste was 0.72 g/100 g,and the salt content was 13.2 g/100 g,which were higher than the other three pretreatment technologies.The highest amino nitrogen content was 0.82 g/100 g in atmospheric pressure cooking,which was 0.11 g/100 g higher than that in blanching bean paste.The highest reducing sugar content was 5.72 g/100 g in the bean paste treated with raw materials,and 3.38 g/100 g in the bean paste treated with blanching.A total of 62 volatile components were identified by HS-SPME-GC-MS.The volatile components of raw materials,blanching,atmospheric cooking,and autoclaving pretreatment samples were 22,23,19,and 27,respectively.The same components were 5 kinds(1-octene-3-ol,linalool,phenylacetaldehyde,2,5-dimethylpyrazine,2-ethylhexanol),characteristic flavor substances were 3,4,2 and 3 kinds,respectively.Compared with the other three pretreatment methods,blanching pretreatment had more flavor substances and characteristic flavor substances.Based on the analysis of the conventional physical and chemical indexes and volatile components,it was found that the blanching treatment was superior to the other three methods of raw material pretreatment.